INTERNATIONALCUISINE

FRENCHCUISINE

QUICHE

INGREDIENTS 1 recipe pie dough (see Pâte Brisée recipe) or

a prepared frozen pie crust 1/2 pound of bacon (you can use more or less

to your taste) 1 cup milk 1/2 cup heavy cream 3 eggs 1/2 teaspoon salt Black pepper to taste (we used about 1/2 teaspoon) 1/8 teaspoon ground nutmeg 1 cup grated gruyere or other cheese (cheddar works too) 1 heaping tablespoon chopped chives

METHOD

1. If you are making your own pie crust, roll out the pie dough into a 12-inch round. Place it in a 10-inch wide, 1 1/2-inch high tart pan, pressing the dough into the corners. Use a rolling pin to roll over the surface of the tart pan to cleanly cut off the excess dough from the edges. Freeze for at least half an hour before blind-baking.

2. Pre-bake the frozen crust (also called "blind" baking). Preheat oven to 350°F. Line the frozen crust with heavy duty aluminum foil or with parchment paper. Allow for a couple inches to extend beyond the sides of the tart or pie pan. Fill two-thirds with dry beans or other pie weights (I've heard copper pennies work well for this too). If you are using a pan with a removable bottom, place the pan on a rimmed baking sheet in the oven to catch any spillage. Bake for 20 minutes. Then remove from oven, remove the pie weights (the easiest way to do this is to lift up the foil by the edges) and the foil. Using the tines of a fork, poke little holes all around the base of the crust. Return to the oven and bake for another 10 minutes, until lightly browned all over. Remove from oven and set aside.

3. Cook the bacon. Heat a large frying pan on medium heat. Arrange strips of bacon in a single layer on the bottom of the pan (you may need to work in batches or do two pans at once). Slowly cook the bacon, turning the strips over occasionally until they are nicely browned and much of the fat has rendered out. Lay the cooked strips of bacon on a paper towel to absorb the excess fat. Pour fat out of

the pan into a jar (not down the drain, unless you want to clog the pipes) for future use, or wait until it solidifies and discard in the trash. Chop the cooked bacon crosswise into 1/4-inch to 1/2-inch pieces.

4. Preheat oven to 350°F. Whisk the eggs in a large bowl. Add the nutmeg, salt, black pepper and chives and whisk a little more. Add the milk and cream and whisk vigorously to incorporate and introduce a little air into the mix – this keeps the texture of the quiche light and fluffy.

5. Arrange the bacon and cheese in the bottom of the pie crust.

6. Whisk the egg-milk mixture hard again for a few seconds, then pour it gently into the pie crust. You want the bacon and cheese to be suspended in the mix, so you might need to gently stir it around just a little. You also want the chives, which will float, to be evenly arranged on top, so move them around with a spoon until you like where they are.

7.  Put the quiche into the preheated oven and bake for 30-40 minutes. (If using pan with removable bottom, be sure to place a rimmed baking sheet underneath.) Check for doneness after 30 minutes by gently jiggling the quiche. It should still have just a little wiggle. (It will finish setting while it cools.) Cool on a wire rack.\

8. Eat at room temperature, cold (a quiche will keep for several days in the fridge), or reheated gently in a 200-degree oven.

RECIPE FOR PIE :

Yield: Makes 1 pâte brisée crust, enough for one tart.

INGREDIENTS 1 1/4 cups all-purpose flour, plus extra for rolling 1/2 teaspoon salt 1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe) 8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes 3 to 4 Tbsp ice water, very cold

METHODS:

1. The minute you even think you might want to make a pie crust, cut up a stick of butter into smallish (about 1/2-inch) cubes, and put it into the freezer. The colder the butter the better luck you'll have with creating a flaky crust. Freeze the butter at least 15 minutes, better an hour, best overnight. (I usually keep cubed butter in the freezer ready to go for making pie crusts.)

2.  Place the flour, salt, and sugar into a food processor and pulse until well combined. Add half of the butter cubes and pulse 6 to 8 times. Then add the other half of the butter cubes and pulse 6 to 8 more times. You should have a mixture that resembles a coarse meal, with many butter pieces the size of peas.

3 Add a couple of tablespoons of ice cold water (without the ice!) to the food processor bowl and pulse a couple of times. Then add more ice water, slowly, about a tablespoon at a time, pulsing after each addition, until the mixture just barely begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again. Try to keep the water to a minimum. Too much water will make your crust tough.

4.  Remove the crumbly mixture from the food processor and place on a very clean, smooth surface. If you want an extra flaky crust, you can press the heel of your palm into the crumbly mixture, pressing down and shmooshing the mixture into the table top. This is a French technique, called "fraisage". Do this a few times, maybe 4 to 6 times, and it will help your crust be extra flaky. Then, use your hands to press the crumbly dough together and shape into a disc. Work the dough only enough to just bring the dough together. Do not over-knead or your crust will end up tough. You should be able to see little bits of butter, speckling the dough. When these bits of butter melt as the crust cooks, the butter will help separate the dough into flaky layers. So, visible pieces of butter are a good thing, what you are aiming for, in the dough. Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour. (At this point you can freeze the dough disk for several months until ready to use. Defrost overnight in the refrigerator before proceeding.)

5.  When you are ready to roll out the dough, remove the disk from the refrigerator and place on a clean, smooth, lightly floured surface. Let it sit for 5 to 10 minutes to take just enough of a chill off of it so that it becomes easier to roll out. Sprinkle some flour on top of the disk. Using a rolling pin, roll out the dough to a 12 inch circle, to a thickness of about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.

Bouef Bourgignone INGREDIENTS:

For the Stew:

6 ounces bacon, solid chunk 1 tablespoon olive oil 3 lbs lean stewing beef, cut into

2-inch cubes 1 carrot, peeled and sliced 1 onion, peeled and sliced 1 teaspoon salt 1/4 teaspoon pepper, freshly

ground 2 tablespoons flour 3 cups red wine (a full bodied

wine like Bordeaux or Burgundy or Chianti) or PORT wine

2 -3 cups beef stock 1 tablespoon tomato paste 2 garlic cloves, mashed (you may

choose to add more) 1 sprig thyme (or 1/2 teaspoon

dred thyme) 1 bay leaf, preferably fresh

For the braised onions: 18 -24 white pearl onions, peeled 1 1/2 tablespoons unsalted butter 1 1/2 tablespoons olive oil 1/2 cup beef stock salt & fresh ground pepper 1 bay leaf 1 sprig thyme

2 sprigs parsley

For the Sauteed Mushrooms:

1 lb mushroom, quartered 2 tablespoons unsalted butter 1 tablespoon olive oil

METHODS:

First prepare the bacon: cut off the rind and reserve.

1. Cut the bacon into lardons about 1/4" thick and 1 1/2" long.Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water.

2. Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat

until nicely browned on all sides.Once browned, remove to the side plate with the bacon.

3. In the same oil/fat, saute the onion and the carrot until softened.Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion. Toss the contents of the casserole with the salt and pepper and sprinkle with the flour. Set the uncovered casserole in the oven for four minutes. Toss the contents of the casserole again and return to the hot oven for 4 more minutes.

4. Now, lower the heat to 325°F and remove the casserole from the oven. Add the wine and enough stock so that the meat is barely covered. Add the tomato paste, garlic and herbs and the bacon rind. Bring to a simmer on the top of the stove. The meat is done when a fork pierces it easily.

5. Prepare the onions and mushrooms and set them aside till needed.

6. For the onion, if using frozen makes sure they are defrosted and drained. Heat the butter and oil in a large skillet and add the onions to the skillet. Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart. Pour in the stock, season to taste, add the herbs, and cover. Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.

7. For the mushrooms, heat the butter and oil over high heat in a large skillet. As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes. As soon as they have browned lightly, remove from heat.

To Finish the Stew:

1. When the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan.

2. Wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve). Distribute the mushrooms and onions over the meat.

3. You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly. Taste for seasoning. Pour the sauce over the meat and vegetables.

4. If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes.

5. Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley.

MANGO SOUFFLÉINGREDIENTS:

6 1 1/4-cup soufflé molds For the molds 2 teaspoons butter 2 teaspoons sugar 2 medium mangos ( 1 1/2 cups puree) 1/2 cup sugar 1 teaspoon lemon juice 4 egg yolks 4 egg whites 1/2 teaspoon cream of tartar 3/4 cup confectioner's sugar

METHODS:

1. Preheat oven to 375 degrees. Butter the soufflé molds. Sprinkle the bottom and sides of molds with sugar; shake out excess. Place dishes on a baking sheet. Do not touch the inside.

2. Choose ripe mangos, full of flavor. Peel and slice all the pulp into a mixing bowl. discard the pits.

3. Puree the mango pulp in a food processor. Whisk in the sugar and lemon juice. Pour the mixture in a saucepan, and stew over medium heat until thick. Cool the mango and transfer to a mixing bowl. Cool for 10 minutes Stir in the egg yolks.

4. In an electric mixing bowl, whip the egg whites with the cream of tartar. When they reach a soft peaks, gradually add the confectioners sugar, and continue beating until the whites are firm and fluffy.

5. Fold the egg whites into the mango mixture.

6. Fill the mold with the soufflé mixture. Smooth the top with a spatula. Bake 12 to 15 minutes.

7. Sprinkle with powdered sugar. Serve at once. Serve with crème anglaise and garnish with fresh mangoes.

CHINESECUISINE

Gula MelakaINGREDIENTS:

250g sago, soak in water for 30 minutes then

drain

8 cups (2l) water

Coconut sauce:

1 cup (250ml) coconut milk

salt to taste

Palm syrup Sauce:

300g palm sugar, break into pieces

1 1/4 cups (310ml) water

METHODS:

1. Boil water in a deep pan. Add sago and stir. Cook until it becomes transparent.

Remove from heat and rinse the sago in a wire mesh sieve under cool running water

to remove excess starch.

2. Spoon the sago into individual serving molds or one large round mold and refrigerate

until chilled.

3. Heat the coconut milk over low heat and stir in a touch of salt. The coconut sauce

should have just a hint of saltiness. Remove from heat and reserve.

4. For the palm syrup, simmer the broken pieces of palm sugar with water in a

saucepan. Stir until all the sugar is dissolved. Strain the syrup through a sieve into a

pitcher.

5. To serve: Unmold the sago pudding into a shallow bowl. First pour in the coconut

sauce then the syrup over the pudding. If serving individual portions, add the amount

of sauce/syrup according to individual preference.

Char Kway Teow

INGREDIENTS:

250g chicken thigh fillets, thinly sliced

1 tablespoon oyster sauce

1 tablespoon cornflour

60ml (1/4 cup) peanut oil

1 fresh red birdseye chilli, finely chopped

2 garlic cloves, thinly sliced

1 teaspoon shrimp paste

10 (about 250g) green tiger prawns, peeled, deveined

1 x 1kg pkt fresh flat rice noodles

65g (1 cup) bean sprouts

4 green shallots, ends trimmed, cut into 3cm lengths

125ml (1/2 cup) soy sauce

60ml (1/4 cup) oyster sauce, extra salt

METHODS:

1. Combine chicken, oyster sauce and cornflour on a large plate. Heat the oil in a wok over high heat until just smoking. Add chilli, garlic and shrimp paste, and stir-fry for 1 minute or until fragrant. Add the chicken mixture and stir-fry for 5 minutes or until brown and just cooked through. Add prawns and stir-fry for 2 minutes or until prawns curl and change colour.

2. Add the noodles and stir-fry for 5 minutes or until noodles are just tender. Add the bean sprouts, shallots, soy sauce and extra oyster sauce and stir-fry for 2 minutes or until heated through. Taste and season with salt. Serve immediately.

Sweet and Sour Fish Recipe

INGREDIENTS:

1 pound fish fillets, such as cod,

haddock, or sea bass

Marinade:

1 teaspoon salt

1 large egg white

1 tablespoon cornstarch

Sauce:

1 cup chicken broth

1 tablespoon light soy sauce

1 tablespoon Chinese rice wine or

dry sherry

2 tablespoons tomato paste

3 tablespoons rice vinegar, or red or

white wine

3

tablespoons granulated sugar

1 tablespoon cornstarch mixed with 2

tablespoons water

Other:

4 ounces mangetout (snow peas)

1 red bell pepper

1 tablespoon ginger, finely chopped

2 tablespoons green onions, chopped

diagonally

2 - 4 cups oil for deep-frying

METHODS:

1. Rinse the fish fillets and pat dry. Cut into 2-inch squares. Add the fish to the

marinade ingredients, using your fingers to mix in the ingredients and adding the

cornstarch last. Marinate the fish for 15 minutes.

2. While the fish is marinating, prepare the sauce and vegetables. In a small bowl,

mix together the chicken broth, soy sauce, rice wine or sherry, tomato paste,

vinegar and sugar. In a separate small bowl, dissolve the cornstarch in the water.

3. Blanch the snow peas in boiling water until they turn bright green. Plunge briefly

in cold water. Drain thoroughly. Cut the bell pepper in half, remove the seeds and

cut into cubes.

4. Heat the oil to between 360 and 370 degrees Fahrenheit. Add the marinated fish

cubes. Deep-fry until they are golden brown. Remove and drain on paper towels.

5. Remove all but 2 tablespoons oil from the wok. Add the ginger and green onion

and stir-fry until aromatic (about 30 seconds). Add the snow peas. Stir fry for a

minute and add the red bell peppers.

6. Push the vegetables up to the sides of the wok and add the sauce in the middle.

Bring to a boil. Add the cornstarch and water mixture, stirring to thicken. Serve

the fish on a platter, covered with the sweet and sour sauce and vegetables.

FILIPINO

CUISINE

Filipino Picadillo

INGREDIENTS:

1/4 of a big white onion

1 medium size potato

1/2 kilo (1.1 lb) ground beef

2 c water

5 tbsp pasta sauce

1 tbsp butter

1 tsp minced garlic

1 tbsp olive oil

sea salt

freshly ground pepper

METHODS:

1. Heat olive oil in medium heat in a Dutch pan. Add chopped onions and a pinch of salt, sauté them until they start to become transparent. Add butter and garlic. Sauté until garlic starts to turn golden brown

2. Mix in the ground beef, freshly ground pepper, and about 1 tsp of salt. Increase

heat to medium-high and allow it to cook for 10 minutes. Stir occasionally to

allow the meat to evenly cook.

3. Stir in the spaghetti sauce.

4. I highly recommend that you serve it with rice. I mean, really there’s no other

way to enjoy this Picadillo

Minatamis

na Saging

INGREDIENTS:

4 pieces plantains (saging na saba)

3/4 cup brown sugar 1 1/2 cups water 1 teaspoon vanilla extract 1/4 teaspoon salt

METHODS:

1. Heat a cooking pot and pour-in water then let boil.

2. Add brown sugar and stir until diluted.

3. Add salt and vanilla extract and mix well.

4. Put-in the plantains and adjust the heat to medium. Cover the cooking pot and simmer for 8 to 12 minutes or until the liquid thickens.

5. Turn-off heat and allow the plantains to cool.

6. Transfer to a serving plate and serve.

Lumpia Shanghai

RecipeINGREDIENTS:

1/2 kilo ground pork 1/2 kilo ground beef 1 medium onion, finely chopped 1 carrot, grated 1/4 cup soy sauce 2 1/2 teaspoons black pepper 1 1/2 tablespoons garlic powder

1/2 tablespoon salt 1 (16 ounce) package spring roll

wrappers 1 1/2 cups Canola oil for frying

METHODS:

1. In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must.

2. Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.

3. Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat.

4. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the kids help you out.

5. Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown.

6. Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.

JAPANESECUISINE

California Maki

INGREDIENTS:

1 batch sushi rice

1 avocado sliced into strips

9 ounces crabmeat

1 pack unseasoned nori

 toasted sesame seeds

 wasabi for garnish

 soy sauce for dipping

METHODS:

1. Prepare the batch of sushi

2. Because a California Roll gets rolled inside out, you need to cover your makisu (bamboo mat) with plastic wrap to keep the rice from sticking to the mat. You'll also want to prepare a small bowl of water to dip your fingers in to keep the rice from sticking to them.

3. Carefully fold your nori in half, if the nori is fresh, it should split in half along the fold to give you two 3.75 inch x 8 inch pieces. If your nori is stale and refusing to split, you can toast it by gently waving it over an open flame, or simply use a pair of scissors.

4. Lay one sheet of nori towards the bottom of the mat. Lightly wet your fingers in the bowl of water and top with a small amount of rice.

5. Making sure your fingers are moist to prevent the rice from sticking, use your fingertips to gently spread the rice out to the edges of the nori in a thin even layer. Don't use too much pressure, or you'll end up with mushy rice.

6. Sprinkle the rice with sesame seeds, then flip the rice and nori over so that the rice is on the bottom and the nori is facing up.

7. Along the bottom edge of the nori, followed by a few strips of avocado. Finish, by spreading some crabmeat across the roll. Be careful not to add too much filling or your roll won't seal properly.

8. To roll, tuck your thumbs under the bamboo mat and use them to lift the mat and rice over the filling, while using the rest of your fingers to hold the filling in place.

9. Use the mat to continue rolling the rice over the filling until the rice hits the nori.

10. At this point you'll probably need to start pealing the mat back away as you continue to roll, otherwise you'll end up rolling the mat into the rice.

11. Once, the rice has been completely rolled into a cylinder. Give the matt a firm hug with your fingers to compress the rice a little so it doesn't fall apart when you cut it.

12. If you're not going to eat the roll right away, wrap it in plastic wrap until you are ready to eat your California Roll. Putting the rolls in the refrigerator will make the rice hard and is not recommended, but if it's going to be more than an hour before you're going to eat the roll, you should put it in the fridge to keep the crab from spoiling.

13. To slice the rolls, use a long sharp knife, and place the back edge of the blade at the very center of the roll. Pull the knife towards you, letting the weight of the knife cut through the roll. If put pressure on the knife, it will squish the roll and the filling will come out. Repeat cutting each half into thirds to make 6 pieces of sushi.

14. Serve your California roll with soy sauce and wasabi.

Own Maki

INGREDIENTS:

1 batch sushi rice

1 avocado sliced into strips

Crabmeat

Cucumber 

1 pack unseasoned nori

 toasted sesame seeds

 wasabi for garnish

 soy sauce for dipping

Mango

METHODS:

1. Prepare the batch of sushi

2. Because a California Roll gets rolled inside out, you need to cover your makisu (bamboo mat) with plastic wrap to keep the rice from sticking to the mat. You'll also want to prepare a small bowl of water to dip your fingers in to keep the rice from sticking to them.

3. Carefully fold your nori in half, if the nori is fresh, it should split in half along the fold to give you two 3.75 inch x 8 inch pieces. If your nori is stale and refusing to split, you can toast it by gently waving it over an open flame, or simply use a pair of scissors.

4. Lay one sheet of nori towards the bottom of the mat. Lightly wet your fingers in the bowl of water and top with a small amount of rice.

5. Making sure your fingers are moist to prevent the rice from sticking, use your fingertips to gently spread the rice out to the edges of the nori in a thin even layer. Don't use too much pressure, or you'll end up with mushy rice.

6. Sprinkle the rice with sesame seeds, then flip the rice and nori over so that the rice is on the bottom and the nori is facing up.

7. Along the bottom edge of the nori, put a few strips of cucumber down, followed by a few strips of avocado and mango. Finish, by spreading some crabmeat across the roll. Be careful not to add too much filling or your roll won't seal properly.

8. To roll, tuck your thumbs under the bamboo mat and use them to lift the mat and rice over the filling, while using the rest of your fingers to hold the filling in place.

9. Use the mat to continue rolling the rice over the filling until the rice hits the nori.

10. At this point you'll probably need to start pealing the mat back away as you continue to roll, otherwise you'll end up rolling the mat into the rice.

11. Once, the rice has been completely rolled into a cylinder. Give the matt a firm hug with your fingers to compress the rice a little so it doesn't fall apart when you cut it.

12. If you're not going to eat the roll right away, wrap it in plastic wrap until you are ready to eat your California Roll. Putting the rolls in the refrigerator will make the rice hard and is not recommended, but if it's going to be more than an hour before you're going to eat the roll, you should put it in the fridge to keep the crab from spoiling.

13. To slice the rolls, use a long sharp knife, and place the back edge of the blade at the very center of the roll. Pull the knife towards you, letting the weight of the knife cut through the roll. If put pressure on the knife, it will squish the roll and the filling will come out. Repeat cutting each half into thirds to make 6 pieces of sushi.

14. Serve your California roll with soy sauce and wasabi.

Katsudon

INGREDIENTS:

1 pork tonkatsu ( See recipe)

1/2 cup water

1 tablespoon soy sauce

1 teaspoon brown sugar

1/2 white onion, sliced

1 egg, beaten

1 cup steamed rice

Tonkatsu

10 slices boneless pork chops, about 1/2-inch thick

1-1/2 cup all purposeflour

1-1/2 cup bread crumbs

2 eggs, beaten

1 tableswpoon oil

cooking oil for frying

Tonkatsu sauce orbarbecue sauce

salt & pepper to taste

1/2 head cabbage, thinly shredded and soaked in cold water(optional)

TONKATSU METHODS:

1. In a bowl, add beaten eggs and 1 tablespoon oil. Whisk well. Get rid of the

extra fat of the pork chops to keep the meat from curling when fried.

2. Pound the meat with a meat pounder or crisscross the meat using the back

of knife.

3. Sprinkle the meat with salt and pepper on both sides.

4. Dredge the meat in flour and shake off to remove excess flour.

5. Dip in egg mixture and press into bread crumbs to coat both sides.

6. In a frying pan, heat oil over a medium heat. Deep fry both sides of

breaded pork chops, cook for about 4-5 minutes or until colors turn to

golden brown and tender.

7. Drain on paper towels and cut each tonkatsu into bite-size strips.

METHODS FOR SAUCE:

1. In a sauce pan, combine onion, soy sauce, brown sugar and water then

bring to boil.

2. Add pork tonkatsu then pour over the beaten egg. Cover and simmer until

the sauce absorb and the egg is cook.

3. In a serving bowl, put hot steamed rice then place over the pork tonkatsu

and egg. Spinkle with spring onion then serve immediately.

4. Transfer the tonkatsu into serving plate with shredded cabbage.

5.

6. Serve hot with java rice and tonkatsu sauce. Enjoy!

Green Tea Panna Cotta

INGREDIENTS:

1/3 cup japanese green tea (sencha)

1 cup milk 2 cups cream 1/2 cup caster sugar 1 1/2 sheets gelatin or 4 teaspoons powdered gelatin

METHODS:

1. Add green tea, milk, cream and sugar in a pan and heat slowly till sugar is completely dissolved and the mixture is about to boil.

2. Remove from the heat and allow the mixture to"brew" for 10 minutes.

3. Strain the infusion back into a clean pan.

4. Soak the gelatine in 3 tablespoons of warm water until it is spongy.

5. Whisk into the cream mixture and heat gently until the gelatine has dissolved.

6. Pour into 4 lightly greased 150ml (5 fl oz) moulds or chinese teacups.

7. Refrigerate till they are set.

8. Serve them in the pretty teacups when ready, or turn them out onto individual plates.

GREEKCUISINE

Roka Salata INGREDIENTS:

a bag of pre-washed mixed salad greens or a bag of Romaine lettuce

small apple, thinly sliced tomato confit (or sun-dried tomatoes) cheese candied walnuts (store-bought or make your

own, see recipe below) 2 teaspoons red wine vinegar 3 tablespoons extra-virgin olive oil 4 teaspoons honey 2 tablespoons Dijon mustard ¼ teaspoon oregano powder ¼ teaspoon dried basil ¼ teaspoon granulated garlic ⅛ teaspoon onion powder salt and ground black pepper to taste

METHODS:

1. Combine all ingredients in a small jar with lid and shake until the mixture is well

blended.

2. Put salad ingredients except for cheese and in a big bowl and pour desired amount of

vinaigrette. Toss salad and serve immediately.

3. Put lid back on the jar and keep extra salad dressing in the fridge, it’s good for one more

batch of salad for 4 persons .

4. Heat a pan over medium high heat; when it gets really hot, add walnuts and some white

sugar and cook until sugar is caramelized and coats the walnuts.

5. Transfer walnuts into a platter and let cool before using.

Moussaka INGREDIENTS:

3-4 eggplants, about 4 lbs. total 1 lb. potatoes 1 1/2 lbs. ground beef (or lamb) 2 large onions, finely diced 2 cloves garlic, minced 1/2 cup red wine 1/4 cup chopped fresh parsley 1 tsp. ground cinnamon 1/4 tsp. ground allspice 1 cup tomato puree (or crushed

tomatoes) 2 tbsp. tomato paste 1 tsp. sugar Salt and pepper to taste 2 cups plain breadcrumbs 8 egg whites, lightly beaten (reserve yolks for bechamel) 1 cup grated Kefalotyri or Parmesan cheese

Bechamel Sauce:

1 cup salted butter (2 sticks) 1 cup flour 4 cups milk, warmed 8 egg yolks, lightly beaten Pinch of ground nutmeg

METHODS:

Methods for the Vegetables:

1. Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant in to 1/2 inch slices. Place the eggplant slices in a colander and salt them liberally. Cover them with an inverted plate that is weighted down by a heavy can or jar. Place the colander in the sink so that excess moisture can be drawn out. They will need to sit for at least 15-20 minutes, preferably an hour. The salt also helps to remove some of the bitterness of the eggplant.

2. Peel the potatoes and boil them whole until they are just done. They should not get too soft, just cooked enough so that they no longer crunch. Drain, cool and slice them in 1/4 inch slices. Set aside.

3. Preheat the oven to 400 degrees.

4. Line two baking sheets with aluminum foil and lightly grease. Add a splash of water to the egg whites and beat them lightly with a fork. Add breadcrumbs to a flat plate.

5. Rinse the eggplant slices and dry with paper towels. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Place breaded eggplant slices on baking sheets and bake at 400 degrees for 1/2 an hour, turning them over once during cooking.

6. When eggplant is finished cooking, lower the oven temperature to 350 degrees.

Make the Meat Filling:

1. In a large sauté pan, brown the ground beef (or lamb) until the pink color disappears. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

2. Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar. Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. It should be a drier, chunkier, tomato sauce. Season to taste with salt and pepper.

Make the Béchamel Sauce:

1. Melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.

2. Add warmed milk to mixture in a steady stream, whisking continuously.

3. Simmer over low heat until it thickens a bit but does not boil.

4. Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to heat and stir until sauce thickens.

Assemble the Moussaka:

1. Lightly grease a large deep baking pan (lasagna pan). Sprinkle the bottom of pan with breadcrumbs. Leaving a 1/4 inch space around the edges of the pan, place a layer of potatoes on the bottom. Top with a layer of eggplant slices.

2. Add meat sauce on top of eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese.

3. Pour the béchamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a spatula and sprinkle with remaining grated cheese. Bake in a 350-degree oven for 45 minutes or until béchamel sauce is a nice golden brown color. Allow to cool for 15 – 20 minutes before slicing and serving.

4. You can make this dish ahead up until the béchamel sauce and refrigerate. Make the béchamel sauce right before you intend to bake it.

BaklavaINGREDIENTS

For the baklava: 1 lb. of chopped nuts (almonds, walnuts, or

pistachios are best, or use a combination of them)

1 lb of phyllo dough 1 cup of butter, melted 1/3 cup of sugar 1 teaspoon of ground cinnamon 1/3 teaspoon of ground cloves

For the syrup: 1 cup of water 1 cup of sugar 1/2 cup of honey 2 tablespoons of lemon juice 1 cinnamon stick Finely ground pistachios for garnish (optional)

METHODS:

1. Lightly grease a 9x13 pan and set the oven to 350°F.2. Thaw the phyllo dough according to manufacturer's directions (this may take

overnight). When thawed, roll out the dough and cut the dough in half so the sheets will fit in the pan. Cover with a damp towel to keep it from drying out.

3. Process the nuts until in small, even sized pieces. Combine with sugar, cinnamon, and cloves. In a separate bowl, melt the butter in the microwave.

4.  Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. Repeat 7 more times until it is 8 sheets thick, each sheet being "painted" with the butter.

5. Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo, brushing each one with butter. Continue to repeat the nut mixture and two

buttered sheets of phyllo until the nut mixture is all used up. The top layer should be 8 phyllo sheets thick, each sheet being individually buttered. Do not worry if the sheets crinkle up a bit, it will just add more texture.

6. Cut into 24 equal sized squares using a sharp knife. Bake at 350°F for 30-35 minutes or until lightly golden brown, and edges appear slightly crisp.

7. While baking, make the syrup. Combine the cinnamon stick, sugar, lemon juice, honey, and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Remove the cinnamon stick and allow to cool.

8. Spoon the cooled syrup over the hot baklava and let cool for at least 4 hours. Garnish with some finely crushed pistachios of desired.

ITALIANCUISINE

Ravioli in Two Sauces

INGREDIENTS

180 grams Home-made pasta(1 Kilo Flour, 5 pc. Egg)

120 grams Tomato Sauce(Tomato Sauce, McCormick Seasoning)

120 grams Béchamel Sauce(5 tbsp. butter, 4 tbsp. Cornstarch, 4 cups milk,

2 tsp. salt, ½ tsp. nutmeg) 120 grams ground beef (sautéed) 1 pc. egg, slightly beaten Parmesan cheese

METHOD:

1. Serve ravioli pasta in a pasta bowl, top with tomato sauce and béchamel sauce, sprinkle with parmesan cheese then sauce.

PIZZA CRUST

INGREDIENTS

500 gm. All purpose flour 170 gm. Lard Pinch of iodized salt 15 gm. White sugar or honey 250 ml. water 8 gm. Instant yeast

Structure of Pizza

Crust Tomato/ Pizza sauce Cheese Vegetables Meats

METHODS:

1. Rub flour and lard carefully.2. Mix sugar, salt and yeast and add it to the flour mixture.3. Start kneading.4. Make a well on the center. Add water gradually and knead until smooth and

elastic.5. Rest for 30 minutes. Covered.6. Sheet the dough into round (250 gram per pan) and prick the dough with fork to

release the air while baking.7. Pre-bake the crust until light brown. Remove the crust from the oven then make

your own pizza topping.

TUNA CALZONE

INGREDIENTS

Pizza dough(3 cups flour, 1 tbsp. white sugar, 1 tsp salt,2 tbsp. olive oil, 1 cup warm water)

Egg wash

For the Filling:

180 gm. Tuna chunks in water 1 T. tomato paste 60 gm. Bell pepper, small diced 30 gm. Ripe tomato, seeded, small diced 100 gm. Cheddar cheese, grated Dash of cayenne powder 50 gm. White onion, small diced 10 gm. Garlic, minced 3 T. olive oil Salt & pepper Tomato sauce

(Tomato sauce, McCormick seasoning)

METHOD

1. In a sauce pan, heat oil and stir-fry the garlic, onion until tender.2. Add tuna and stir-fry until cooked.3. Season the tuna with Italian seasoning, cayenne, salt & pepper.4. Add the tomato paste and continue sautéing for 3-5 mins. Adjust taste. Set aside.

To Assemble

1. Arrange the pasta dough in a work surface and sheet into thin round shape.2. Cut the dough into small sizes and spread with tomato sauce.3. Fill the dough with the prepared filling.4. Top the filling with diced tomato, bell pepper and grated cheese.5. Brush the edge of the dough with your fingers and mark the edge with fork to

secure.6. Bush the dough with egg wash and score the top with knife.7. Arrange the calzone in a greased sheet pan.8. Baked the calzone in a pre-heated oven for 8 mins or until the color change into

golden brown.9. Serve hot.

SPANISHCUISINE

SEAFOOD

PAELLA

INGREDIENTS 15 gm. Long grain rice,

washed, drained 6 pcs. Prawns or shrimp,

washed 1 pc. crab, cut into parts 6 pcs. Mussels, soaked in water for 30 mins. 90 gm. Chicken parts, washed 60 gm. Chorizo, sliced round 60 gm. Saffron 60 gm. Tomato, chopped 30 gm. White onion, diced 30 gm. Bell pepper, julienne 5 gm. Frozen green peas, blanched 10 gm. Garlic, minced 1 pc. lemon, wedged 1 pc. hardboiled egg, wedged Chicken stock 90 ml. olive oil

METHODS

1. In a shallow pan, heat oil. Sauté garlic, onion until tender.2. Add chicken and cook until brown. Remove from the pan.3. With the same pan, sauté chorizo until cooked. Set aside. Followed by mussels,

crab and prawns, cook on at a time. Remove from pan.4. With the same pan, sauté tomato and rice until develops aroma. Deglaze with

chicken stock then add saffron. Stir well.5. Cover rice with enough chicken stock. Arrange meat and vegetable on top of the

rice except the lemon and egg. Cover the pan.6. Cook paella over medium heat, add stock if necessary.7. Serve directly from the paella, garnish with lemon and hardboiled egg.

CROUQUETAS

DE JAMON

INGREDIENTS

120 gm. Jamon, small ldiced ½ cup chicken stock 7 T. canola oil ¾ all purpose flour, sifted 1 ½ cup evaporated milk Dash of nutmeg 30 gm. Bell pepper, diced Salt & pepper Tomato salsa

For Breading:

Japanese breadcrumbs All purpose flour Egg, slightly beaten

METHODS

(For the Filling)1. Heat canola oil in a sauce pan on medium heat.2. Add the flour and cook for 3 minutes, stir while cooking.3. Gradually add the milk and the chicken stock, nutmeg, salt & pepper to taste.

Cook over medium heat. Stirring constantly, until the sauce is thickened and smooth.

4. Add the jamon and bell pepper and continue to cook for 10-15 mins on low heat, stirring often to prevent from burning. Cook until reach the boiling point.

5. Remove from heat. Adjust the taste if necessary.6. Allow to cool then cover and refrigerate at least 2 hours or overnight.

(To Assemble)1. From the croquetas into log shape then coat with flour, then in beaten egg and

lastly with bread crumbs.2. Depp fry the croquetas until golden brown. Drain in paper towel.3. Serve croquetas in appetizer plate and tomato salsa on the side.

PASTEISDE NATA

INGREDIENTS

1 cup all purpose cream 2 T. confectioner’s sugar

combined with¼ T. ground cinnamon

(For the Custard) 5 pcs. Egg yolk 125 gm. Sugar

METHODS

1. Using double boiler, simmer water and beat the yolks with a whisk until they are well combined.

2. Gradually add sugar, cream and salt. Stirring constantly with a wooden spoon, cook over low heat until the mixture thickens enough to coat the spoon lightly. Strain the custard through a fine sieve and cool to room temperature, stirring it now and then to prevent a crust forming on its surface.

3. Spoon the custard mixture in prepared tarts then bake in pre-heated oven for 10-15 mins or until the tops are light gold color.

4. Cool the tarts before removing from the tart thins.5. Sprinkle the custard tarts with the confectioner’s sugar before serving.

TART SHELL

INGREDIENTS

125 gm. Butter 45 gm. Sugar 35 gm. Egg 187 gm. All purpose flour, sifted Pinch of salt

METHODS:1. In a bowl, combine butter, sugar and salt, incorporating using your hand until it

evenly blended.2. Add the egg and knead until it absorbed.3. Add the flour and knead just until absorbed.4. Form the dough into ball and wrap with cling wrap then chill for 30 mins in a

refrigerator.5. On a lightly floured surface, roll the pastry into a rectangle. With a cookie cutter

or the rim of the glass, cut the dough into rounds.6. One at a time, gently press the round into tart thins then set aside.